Spicy Indian-Style Rice Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 869 cal. | (41 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 144 μg | (72 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Basmati rice
- 1 tsp cayenne pepper
- 1 tsp Turmeric
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 Tbsp lemon juice
- salt
- 3 garlic cloves
- 1 onion
- 1 pc fresh ginger (about 2 cm) (approximately 3/4 inch)
- 2 Tbsps Peanut oil
- 500 milliliters Coconut milk
- 600 grams shrimp (peeled and deveined)
- butter (for the baking dish)
- 1 sm can Saffron
- butter (for topping)
Preparation steps
Bring rice to a boil in broth and cook for 20-25 minutes over low heat. Preheat convection oven to 200°C (approximately 375°F). Mix cayenne pepper, turmeric, cumin, coriander, lemon juice, salt (to taste) and 3-4 tablespoons water to make a paste. Peel garlic, onion and ginger and finely chop. Heat the oil in a frying pan and sauté onion, ginger and garlic until golden brown. Deglaze the pan with coconut milk. Add spice paste and bring to a boil. Cover and simmer for 3-4 minutes over low heat. Add the shrimp and remove the sauce from the heat.
Grease a baking dish with butter and fill with 1/3 of the rice. Spread with about half of the sauce, top with half of the shrimp and another third of the rice. Repeat the process and finish with the rice. Drizzle with the remaining sauce and sprinkle with the saffron threads. Cover with small pieces of butter and bake until golden in a preheated oven for about 10 minutes. Serve hot.
